￼The third must-have is also encyclopedic in scope: I couldn’t decide whether to cook from it or take it to bed for a week.

Linton, the founder of Brindisa, the renowned Spanish food importer, is in a unique position to advise on various types of Spanish rice and how to choose the best anchovies, but this isn’t just an ingredients primer, there are great recipes, stories and little histories, too.

Do you want to know how to make a Christmas version of alioli, with quinces, walnuts and cinnamon? I sure do. This book is a joy.